"As Memphis, Kansas City, and North Carolina pit masters are to the United States, gauchos are to Brazil. The gaucho chefs at Oliveira’s Steak House present endless symphonies of skewered beef, chicken, pork, and lamb from table to table. As both the servers and the chefs, they butcher, trim, skewer, season, grill, carve, and deliver the meat. Oliveira’s specialty is picanha, the top sirloin cut of beef seasoned with sea salt. The quadriceps-sized hunk of beef bobs through the dining room with seventeen other skewer options, rodízio-style. Additionally, eighteen salad and eighteen main course options encompass the cuisines of various Brazilian regions. Try the São Paulo-style lasagna and the salpicão, a crunchy, mayonnaise-based chicken salad." - Drew Hulse
